A popular street-food classic made by filling mussel shells with seasoned rice, pine nuts, and currants, then steaming them. Served with a squeeze of lemon, these stuffed mussels are a favorite at coastal meals and evening gatherings.
Scrub the mussels thoroughly and remove the beards. Discard any that remain open when tapped. Use a knife to pry the shells apart without breaking them off.
Toast the pine nuts in olive oil until golden, then soften the onion. Add the rinsed rice, drained currants, and spices; cook until the rice absorbs the oil. Add the hot water and cook until it is absorbed, then let the mixture cool until lukewarm.
Fill each mussel shell two-thirds full with the seasoned rice and close it.
Arrange the stuffed mussels snugly in a pot and place a heavy plate on top. Add a little water and steam over low heat until the rice is fully cooked, then let the mussels rest in the pot.
Serve the stuffed mussels warm with lemon slices.
Important: Scrub the mussels thoroughly and discard any with broken shells or shells that stay open when tapped. Fill each shell two-thirds full with the rice mixture; the rice will expand. Contains mussels (a molluscan shellfish allergen) and pine nuts (a tree nut). Use only live mussels and cook them thoroughly.
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